June 29, 2016

Now that summer is finally here, seafood is in constant rotation for our menus. Whatever is freshest and cheapest, we’re on board. That means shrimp are in constant rotation. However we can get our fix, we’re in! That’s why shrimp ceviche is such an amazing recipe. First off, it requires absolutely no heat whatsoever. The acids in the lime and lemon actually cook the shrimp! Second, it takes about 10 minutes to throw together. All that’s left is to let it all chill in the fridge for 15-20 minutes and then serve. Enjoy with homemade tortilla chips, served in an avocado or just by the spoonful for a fresh summer treat.

Learn how to make a simple shrimp ceviche with our accredited online culinary program chef. This Latin dish is the perfect example of just how incredible some no-frills recipes can be.

Simple Shrimp Ceviche

8 – 10 oz fresh shrimp (peeled & deveined, cut into bite sized pieces)
2 lemons (juice and zest)
3 limes (juice and zest)
1 ea red pepper (finely chopped)
1 bunch cilantro (finely chopped)
2 ea shallots (finely chopped)
1 tsp cayenne
2 tbsp olive oil
As needed sea salt

shrimp ceviche mise-en-place

1. In a large bowl, combine shrimp, red pepper, shallots, and cayenne.
2. Add lemon and lime juice and let sit until shrimp is cooked.
3. Add cilantro and olive oil; season to taste with sea salt. Garnish with thinly sliced green onion.

In ceviche, different types of fish is cooked using the acid of lemon and or lime.